A classic Carbonara recipe with a focus on achieving the perfect creamy consistency using egg yolks, Parmesan, Pecorino Romano, and pasta water, served with crispy pancetta.
Pan fry the pancetta/guanciale in a little bit of oil. Render down the fat and remove from heat once it’s crispy (this takes about 8 minutes). Boil the noodles and save about 1 cup of pasta water before straining. Take three egg yolks, black pepper and both cheeses. Whisk in a small bowl. Slowly add 3 Tbsp of pasta water to the mixture while continuously whisking. This will temper the sauce and help prevent scrambling. In the same pan you cooked the pancetta/guanciale, place the noodles in and pour over the sauce. Continuously stir until the sauce comes together. Add pancetta in and add in more pasta water and a little more cheese to get a creamier consistency. Serve with more pancetta on top, fresh cracked black pepper and more cheese if so desired. Enjoy!
